DE516268C - Process for making a low-carbohydrate bread - Google Patents
Process for making a low-carbohydrate breadInfo
- Publication number
- DE516268C DE516268C DEG73947D DEG0073947D DE516268C DE 516268 C DE516268 C DE 516268C DE G73947 D DEG73947 D DE G73947D DE G0073947 D DEG0073947 D DE G0073947D DE 516268 C DE516268 C DE 516268C
- Authority
- DE
- Germany
- Prior art keywords
- bread
- low
- making
- sourdough
- carbohydrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 11
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Verfahren zur Herstellung eines kohlenhydratarmen Brotes Die Erfindung bezieht sich auf ein solches Verfahren zur Herstellung eines kohlenhydratarmen Brotes, bei welchem Roggenkleie oder -schrot mit frischem Weizenkleber vermischt verbacken wird. Gegenüber den bisherigen bekannten Verfahren dieser Art besteht die vorliegende Erfindung darin, daß dem zur Verwendung kommenden Sauerteig sterilisiertes Eiweiß zugesetzt wird. Unter der Bezeichnung sterilisiertes Eiweiß wird ein entfasertes Hühnereiweiß verstanden, welches in fester oder flüssiger Form auf den Markt kommt. Auf diese Weise wird die Bindung, Lockerung und gesunde Gärung des Teiges bewirkt und dem Sauerteig der durch Auswaschen entstandene Kleber beigefügt, wobei der Backprozeß ohne weitere Gärung vor sich gehen kann. Der ganze Arbeitsprozeß ist bei dem vorliegenden Verfahren erheblich verkürzt. Das nach dem Verfahren hergestellte Brot ist infolge des Zusatzes von Sauerteig weich und locker sowie ordentlich durchgegoren und bleibt infolgedessen lange frisch. Auch die für den Nährwert wichtigen Vitamine bleiben erhalten. Das nach dem Verfahren hergestellte Brot eignet sich besonders für Diabetiker und kann etwa in folgender Weise hergestellt werden: Es wird i kg verfeinerte Roggenkleie durch Zusatz von 40 g sterilisiertem Eiweiß mit Wasser und Sauerteig aufgelöst.Method of Making Low Carbohydrate Bread The invention refers to such a method of making a low-carbohydrate bread, in which rye bran or meal is baked mixed with fresh wheat gluten will. Compared to the previously known methods of this type, the present one exists Invention is that the sourdough coming to use sterilized egg white is added. Under the name of sterilized egg white is a defibered one Chicken protein understood, which comes on the market in solid or liquid form. In this way the binding, loosening and healthy fermentation of the dough is achieved and added the glue produced by washing to the sourdough, the baking process can go on without further fermentation. The whole work process is with this one Procedure shortened considerably. The bread made by the process is a consequence the addition of sourdough soft and loose as well as properly fermented and stays consequently fresh for a long time. The vitamins that are important for nutritional value also remain obtain. The bread made according to the process is particularly suitable for diabetics and can be made in the following way: 1 kg of refined rye bran is made dissolved by adding 40 g of sterilized egg white with water and sourdough.
Der Sauerteig bedingt die Bindung und Lockerung des Teiges und bewirkt die gesunde Gärung desselben. Nun werden 3 kg Weizenmehl zu Teig verarbeitet und so ausgewaschen, daß i kg Weizenkleber übrigbleibt, welcher dann in ganz frischem Zustand dem Sauerteig zugesetzt wird. Von diesem Teig werden nun Brote geformt, die dann ohne Gärung sofort dem Backprozeß übergeben werden, da der Kleber die Lockerung besorgt.The sourdough causes the binding and loosening of the dough the healthy fermentation of the same. Now 3 kg of wheat flour are processed into dough and so washed out that 1 kg of wheat gluten remains, which is then completely fresh State to which sourdough is added. Breads are now made from this dough, which are then immediately handed over to the baking process without fermentation, as the glue loosens up concerned.
Nach diesem Verfahren wird ein gut durchbackenes, dunklesBroterhalten, dessenchemische Zusammensetzung aus 40,54 °/o Feuchtigkeit, 3264 °/o Eiweiß, o,67 % Fett, 24,22 °/o Kohlenhydraten und Rohfaser und 1,93)/, Salzen besteht. Nach dem Ergebnis dieser Untersuchung erwies sich das Brot als eiweißreich. Während Weizen- und Roggenbrot 55 bis 6o °/o Kohlenhydrate enthält, beträgt der Kohlenhydrategehalt bei dem nach den angegebenen Verfahren hergestellten Diabetikerbrot weniger als die Hälfte bei entsprechend gesteigertem Eiweißgehalt, so daß sich das Brot als Diabetikernahrung sehr gut eignet.With this procedure, a well-baked, dark bread is obtained, Its chemical composition consists of 40.54% moisture, 3264% protein, o.67 % Fat, 24.22% carbohydrates and crude fiber and 1.93) /, salts. After this As a result of this investigation, the bread turned out to be rich in protein. While wheat and rye bread contains 55 to 60% carbohydrates, the carbohydrate content is in the case of the diabetic bread prepared according to the specified process less than half with a correspondingly increased protein content, so that the bread turns out to be Diabetic food is very suitable.
Die Mengenangaben der Rohstoffe sind nur beispielsweise angeführt und sind der herzustellenden Brotquantität entsprechend veränderlich.The quantities of raw materials are only given as examples and are variable according to the quantity of bread to be produced.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEG73947D DE516268C (en) | 1928-07-27 | 1928-07-27 | Process for making a low-carbohydrate bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEG73947D DE516268C (en) | 1928-07-27 | 1928-07-27 | Process for making a low-carbohydrate bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE516268C true DE516268C (en) | 1931-01-21 |
Family
ID=7135670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEG73947D Expired DE516268C (en) | 1928-07-27 | 1928-07-27 | Process for making a low-carbohydrate bread |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE516268C (en) |
-
1928
- 1928-07-27 DE DEG73947D patent/DE516268C/en not_active Expired
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